Instructions

Start with the rice. Add the rice, water, and 1 tsp salt to a pot, over medium-high heat. Bring to the boil. Once boiling, reduce heat to low, simmer for 5 minutes, then cover and allow to cook for 40-45 minutes. Once the water is absorbed, and the rice is tender and softened, remove from heat. Cover the pot and allow to stand for a further 10 minutes, then fluff with a fork and set aside to serve.

For the curry, start by preparing the vegetables. Chop the onion, tomato, spinach, and pepper. Set them aside – separately.

Place a pot on the stove over medium heat. Add the coconut oil and allow to melt.

Add the chopped onion, and fry for 2-3 minutes until softened. Add the ginger and garlic paste, and fry for a further 30 seconds.

Next, stir in the spices (turmeric, cumin and chilli). Add the chickpeas (with the brine) into the pot and mix well, before adding the chopped tomato and salt. Give it all a stir, cover the pot with the lid, and cook for 10 minutes.

Add the chopped spinach and peppers, and then stir in the coconut milk. Reduce the heat to low, cover, and cook for a further 5 minutes. Remove from heat and serve with the prepared rice.